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Fig. 5 | Food Production, Processing and Nutrition

Fig. 5

From: Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves

Fig. 5

Score plot showing distribution of extracts relative to antioxidant properties according to PC1 x PC2. PC: principal component; FrLE: fresh leaf extract; RLE: roasted leaf extract; DLE: Dried leaf extract; BLE: Blanched leaf extract; Fe/OxLE: Fermented/oxidised leaf extract; TAC: total antioxidant capacity; TPC: total phenolic content; TFC: total flavonoids content; FRAP: ferric reducing antioxidant power

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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